Poisonous mushrooms similar to russula. Similarities between green russula and other mushrooms

Russula stinging is a mushroom of the Russula family. It is also known as caustic russula, nauseous russula, gall russula and emetic russula. Is not edible mushroom.

The Latin name of the mushroom is Russula emetica.

By appearance Russula nauseous is very similar to ordinary russula. But inedible russula has a very dense structure. The color of its cap is purple-pink or bright red, with a darker center. With age, the color remains unchanged. The surface of the cap is glossy and sticky. The skin is easily separated from the cap.

The shape of the cap of the stinging russula in at a young age convex, with the edges pressed tightly against the stem, but with age the cap becomes saucer-like. In adult specimens, the diameter of the caps reaches 11 centimeters. If the cap is too large, it begins to crack.

Russula stinging is a lamellar mushroom. The plates are quite strong, they are located very often. The shape of the plates is correct, the length is the same, and the edges are sharp. They are tightly attached to the cap and stem. The color of the plates is pure white.

The leg of Russula stinging beetle is very fragile. The color of the leg is white, even on the cut a dark shade does not appear. Its length in adulthood reaches 9 centimeters, and its girth reaches 2 centimeters. The pulp in the leg is elastic and thin. In old age it becomes loose. The pulp has almost no smell.

Growth zone of stinging russula.

Bile russula are distributed throughout Russia. These mushrooms most often settle in shady, damp places. On Far East stinging russula, as a rule, grows among fir, spruce and cedar trees. These mushrooms also grow in mountain belts. Often vomiting russula are found on the outskirts of peat bogs.

Acrid russula most often grow singly, sometimes they can be found in small groups. They prefer places with acidic, damp soil rich in various organic substances. Often gall russulas live in company with edible russulas. They bear fruit from July to the end of October.

Evaluation of the edibility of Russula pungenta.

Many mycologists classify Russula emetic as a conditionally edible mushroom, and claim that they are such due to their low taste qualities. But recent studies have shown that with repeated consumption of russula, pungent ones lead to serious disturbances in the functioning of the stomach and intestines; it is not for nothing that they are called emetic and nauseating. In addition, pungent russula are dangerous because they can cause the growth of cancer cells.

The taste of russula is nauseating and quite caustic. All parts of the fruit body have strong bitterness. The most poisonous part is the flesh of the cap. If you taste the raw pulp with your lips, you will feel a strong tingling sensation that goes away after a few minutes. By this feature, pungent russula can be easily distinguished from edible russula.

It is worth noting that a couple of gall russulas that get into edible russulas will not spoil the taste of the dish and will not cause poisoning.

Symptoms of stinging russula poisoning and first aid.

When consuming these russulas, food poisoning occurs, which is why they are called emetics. These mushrooms contain toxic substances that disrupt the functioning of the stomach.

A person begins to experience a pressing feeling in the area of the right hypochondrium and sharp pain in the intestines 2.5 hours after eating nauseating russula. At mild degree poisoning, diarrhea occurs, in which there is a lot of bile, which is why russula is called bilious.

In more severe cases of poisoning, vomiting occurs, muscle pain occurs, and general malaise appears. For repeated vomiting and diarrhea, it is necessary health care. During the treatment, the stomach is washed and a special diet is prescribed.

Related species of stinging russula.

Russula ocher is a conditionally edible relative of the pungent russula. The shape of its cap can be hemispherical, spread out and slightly depressed. Its surface is matte, and in humid weather it becomes covered with a small layer of mucus. The color of the cap is yellowish-ocher. Its leg is long and thin, dense in structure, slightly wrinkled, white or yellow color. The pulp is dense, but fragile, its taste is rather pungent, and there is no smell.

Ocher russulas are collected from August to October. Favorite places Their habitat is coniferous forests. Ocherous russulas settle in places with good level humidity. In the south of the country this species is quite rare.

Turkish russula is an edible relative of vomiting russula. The shape of its cap is initially convex, and later becomes flattened. The color of the cap is lilac or violet-brown. The surface of the cap is covered with a slippery skin that is easily removed. The leg is cylindrical or club-shaped. The color of the legs is most often white, sometimes pinkish or yellowish. Its pulp is dense with a sweetish taste and a well-defined pleasant aroma.

The habitats of Turkish russula are the coniferous forests of Europe. These mushrooms live under spruce and fir trees. They bear fruit in small groups or singly.

To all lovers quiet hunt Russula mushrooms are familiar; photos and descriptions of this species can be easily found in any guide.

Specimens of this species are edible and poisonous. A dangerous mushroom can easily be confused with one that can be eaten, because they often grow very close to each other (photo 1).

All lovers of quiet hunting are familiar with russula

Characteristics of russula and its distinctive features:

curled or flat cap;
wavy or slightly convex edges;
smooth skin;
the plates are spotted, with purple veins or amber drops;
the flesh is white, sometimes turning light shade the color that the cap has (photo 2).

There are many russulas in every forest. Many mushroom pickers believe that among the representatives of this family there are none that can cause serious poisoning. But this is not true at all. It is always important to distinguish between edible and poisonous species. After all, even one dangerous mushroom in a frying pan can harm your health. Therefore, you need to know what russula mushrooms look like, which should not be touched.

There are many russulas in every forest

Poisonous russula

Pink kele (photo 3). Grows mainly in coniferous forests. Cap pressed in the middle, dark pink. The leg is smooth, a little paler than the cap by color. Beige spores. Has a fruity smell.
Burning-caustic (emetic) (photo 4). Bright red or hot pink. It is distinguished by a cap with a diameter of about 5 cm, the edges of which are usually paler than the central part. The skin is moist, slightly sticky, and easily separates from the body of the mushroom. The leg is snow-white, smooth, and breaks easily. The plates are smooth and sparse. It tastes very bitter.
Birch (photo 5). It grows in deciduous swampy forests, often next to birch trees - hence the name of the mushroom. It has a subtle coconut aroma. Small, only 3-5 cm in diameter. The cap is pale yellow, cream or beige. Cylindrical leg, white. The mushroom is very fragile and breaks easily in the hand.
Acute (photo 6). Purple, lilac with a dark blue or black tint. The lower part is smooth, lilac in color, the plates are narrow, light brown. Prefers coniferous, often spruce, forests.
Most graceful. Similar view- Russula is brittle (photo 7). Thin, fragile mushroom. Pale purple, pink, in the central part it has a lilac or pale lilac color, the plates are light yellow, frequent. The skin is easily removed. Grows in deciduous and mixed forests.

It is equally important for a mushroom picker to know exactly what edible russula looks like and which members of this family are tastier.

Russula mushrooms (video)

Safe and tasty types

Let's look at the photo and description of the most common russula in our latitudes, which can be safely eaten.

Greenish or scaly (photo 8). The cap is green, thick and fleshy. The skin is difficult to remove. The pulp is white, dense. Loves coniferous, mainly spruce forests.
Black (photo 9). The size is small, the cap in young specimens is spherical, in adults it opens up to 17 cm in diameter. The skin peels off easily. You can find it in birch or oak groves.
Short-legged (photo 10). The cap is depressed in shape, white or greenish in color. The leg is thick and short. Grows in mixed or deciduous forests.
Red swamp (photo 11). This mushroom is also called a floater because it looks like a float on the water. Found in mixed or coniferous plantings. Prefers marshy soils. The hat is red or hot pink. The pulp is snow-white and shiny.
Russula Velenovsky (photo 12). A light brown semicircular mushroom with a snow-white stalk. The pulp is pale yellow. Grows from May to November in deciduous forests. Easy to find under an oak or birch tree.
Fading (photo 13). The mushroom is pale green or copper-red in color with a small white stalk, sparse blades and yellowish or grayish flesh. After it is cut, it acquires a pink or beige tint.
Fetid (photo 14). Many people are familiar with this representative of the russula family under the name valui. In forests middle zone occurs very often. Differs in spherical brown hat, thick, smooth stem, shiny skin that can be easily removed. The smell is pungent, the pulp resembles the taste of a pickled cucumber. Edible, but requires pre-soaking before cooking.

It is important to know

Russula is often confused with toadstool, the poisoning of which is deadly. Every lover of quiet hunting should clearly remember the main differences between these completely different mushrooms:

The edible specimen does not have a ring on the stem, and the pale grebe (often called the green fly agaric) always has a characteristic wavy collar under the cap.
The dangerous mushroom has a small film at the base. It's called a Volvo. Russulas do not have it.
The stem of the safe mushroom is denser and smoother than that of the green fly agaric.
Russula breaks more easily than toadstool, but the flesh of the edible specimen is denser.
And finally, pay attention to the appearance of the mushroom you find. There will never be worms, slugs or any insects on a dangerous one. They do not feed on poisonous mushrooms.
Most similar to pale grebe- green type of russula. Please note that in the “villain” the leg is covered with barely noticeable olive or grayish scales, while in the edible specimen the lower part is smooth, often snow-white or acquiring a slight tint to the color of the cap (photo 15).

Remembering these simple tips, you not only can’t go wrong in choosing non-poisonous species, but you can also help your body cope with some ailments. After all, the russula mushroom is not only tasty, but also healthy.

Healing properties

Representatives of this species contain vitamins B1, B2, PP, E and C.

Some types have antibacterial properties and help cope with skin diseases.

Russulas are very nutritious due to their high protein content and at the same time low in calories, which allows them to be used in cooking dietary dishes when fighting overweight bodies.

Useful for diseases of the gastrointestinal tract.

Representatives of this species contain vitamins B1, B2, PP, E and C

Helps cleanse the body.

These mushrooms are rich in potassium, magnesium and phosphorus, and contain both calcium and iron.

These mushrooms got their name because they can be eaten raw. This is actually true, but it’s still not worth the risk, especially since preparing russula is not a hassle at all.

Are russulas useful (video)

How to cook mushrooms

Each housewife decides for herself how to prepare russula. Most people prefer to cook mushroom soups or fry with potatoes. Some types are better for pickling, others are good for pickling. The correctly chosen recipe plays an important role, because the taste of some specimens is unsaturated: it is preferable to add them to assorted mushrooms; others should be prepared certain time so that they also do not lose their taste.

Cold pickling. The recipe calls for green russula, as it is believed that this is the most “pickling” mushroom.

Ingredients: 1 kg of mushrooms, 5 tbsp. l. table salt, 10 oak leaves, 5 medium garlic cloves, 1 tbsp. l. cumin, 5 black peppercorns, 3 bay leaves.

Cooking mushrooms:

Wash the russula, peel, chop coarsely, add peeled garlic, cumin and pepper, mix.
Place the resulting mixture of mushrooms, spices and garlic in sterilized jars, topping with leaves and sprinkling with salt.
Fill the jar, pour hot water and roll up (photo 16).

Hot salting. Soak well-washed russula in salt water for 1 hour. Drain the water, cook the mushrooms for 20 minutes, adding a few peas of allspice and Bay leaf. Place in clean jars, add 30 ml of sunflower oil to each jar, close with nylon lids, cool and put in the refrigerator. You can try it after 2 weeks (photo 17).

Soup. For a three-liter pan you will need 1 kg of russula, 5 medium potatoes, 1 carrot, 1 onion, 70 g of rice or millet. Finely chop the processed mushrooms, pour cold water, add bay leaf and cook for 30 minutes, periodically removing the foam. Finely chop the carrots and onions and fry until golden brown. small quantity sunflower or any vegetable oil. Add to the mushrooms along with the washed cereal and coarsely chopped potatoes. Cook until the potatoes are done, add salt to taste. Serve with herbs and sour cream (photo 18).

Mushrooms of this family are brittle and fragile, so housewives often have difficulties with the question of how to clean russula. It is necessary to carefully sort them out, throw away the wormy ones, rinse with cold water, and then pour boiling water over them or pour it over the mushrooms for 10-15 minutes, and only after that start cleaning. Why is this procedure needed? Very hot water It will “harden” the russula, which is why they will not break and the skin will come off easily.

Silent hunting is a popular hobby for residents of central Russia. To avoid trouble, follow the advice of experienced mushroom pickers: if you’re unsure, don’t take it. Always sort through your mushroom catch after a walk in the forest and don’t be afraid to throw out even slightly suspicious specimens. The picking season is long, and every mushroom is waiting for its mushroom picker!

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Young russula is characterized by the presence of a spherical, hemispherical or bell-shaped cap, which in the process of growth and development of the fungus acquires a prostrate, flat or funnel-shaped shape. The edges of the cap can be either curled or straight. The surface is covered with dry or wet, matte or glossy, occasionally cracking skin of various colors. Depending on the species characteristics, the skin can be easily removed from the pulp or be attached.

The plates are of the adherent and notched type, and can be descending or free. Often there are species with forked branches, as well as with blunt or pointed edges.

The leg is cylindrical, dense, with a cavity inside, sometimes it can be thickened or pointed towards the base. The main color is white. The pulp has a dense consistency, brittle or spongy type.

A feature of the family is the fragile fruiting body of the mushrooms, which can make collection and transportation difficult. In older specimens, there is often a change in the color of the flesh and the presence of a relatively pungent taste rather than a mild one. It is widely believed that the pulp of russula is suitable for consumption within a day after salting, which is how the whole family of these popular mushrooms in our country got their name.

Russula: features of collection (video)

Photo gallery

Common types

The popularity of russula in our country is due to their decent taste and wide distribution. A significant part of the species of this genus are edible, but some have a pronounced bitter taste, which, however, quickly disappears as a result of soaking and subsequent boiling.

Species name	Latin name	Cap characteristics	Description of the leg	Features of the pulp
Russula black	Russula adusta	Convex-prostrate, depressed in the central part, brown in color, sticky	Dense, light brown, cylindrical in shape	Sweetish, with a sharp aftertaste, turning red when cut
Green russula	Russula aeruginea	Convex, flattened or depressed shape, grass-green color, smooth	Cylindrical shape, white color	Yellowish-white, sweet, without pronounced aroma
Russula white and black	Russula albonigra	Convex, depressed or funnel-shaped, with a whitish colored surface that darkens when cut	Cylindrical or obverse conical shape, strong, off-white color	Minty-flavored pulp that turns brown when exposed to air
Russula leathery	Russula alutacea	Hemispherical, flat or depressed in shape, covered with purple-red or red-brown skin	Cylindrical, white with pink or yellow tint	White color, without pronounced aroma and taste
Russula yellow	Russula claroflava	Hemispherical, convex, flattened or slightly depressed in shape with grooved edges	Cylindrical or tapering, yellowish-white	Strong, white, with a fruity-floral aroma, sweetish

Varieties with pungent, pungent flesh are classified as inedible. Some lovers of quiet hunting call these species “ false russula" There are not too many varieties of mushrooms that are unsuitable for food.

Species name	Latin name	Cap characteristics	Description of the leg	Features of the pulp
Acrid birch russula	Russula betularum	Fleshy and brittle appearance, flattened or slightly depressed in shape, with pronounced waviness	Wrinkled, white or yellowish, with cavities	Fragile, white, with a pungent taste
Russula is the most bitter	Russula amarissima	Bright red or pinkish-red, skin peels off fairly easily	Loose, white, often with a cavity inside	Fragile, white, with an unpleasant acrid taste
Russula gall	Russula fellea	Convex, with a tubercle in the center and slightly ribbed edges, straw-yellow or light ocher color	Fusiform or club-shaped	Has a geranium aroma and a strong pungent taste
Russula brittle	Russula fragilis	Flattened, pale purple to reddish purple	Cylindrical, flat or club-shaped	Sweetish aroma and distinctly bitter taste
Russula wavy	Russula undulata	Fleshy and very strong, pronounced red-crimson color	Shortened, quite strong, white with a pink tint	With a pungent taste and faint aroma of sidor

Habitat

Russulas grow almost everywhere. Russula adusta prefers acidic soils pine forests, where it bears fruit from mid-summer to October. The species Russula aeruginea is widespread in deciduous and mixed forests, where it forms mycorrhiza with birch trees. Russula albonigra can be found not only in coniferous forests, but also in deciduous forests, forming mycorrhiza with birch and pine trees. The distribution area of Russula alutacea is deciduous forests, where fruiting bodies grow both singly and in small groups. Light yellow russula is characterized by the formation of mycorrhizae with birch trees and most often grows in wetlands of forests.

Inedible species Russula betularum, similar to edible species Russula, most often found in wetlands or damp woodlands. Russula fragilis is widespread in coniferous and deciduous forests. Another species commonly found in coniferous forests is Russula undulata. Special attention requires Russula Mayor or Russula mairei, which belongs to the category poisonous mushrooms

, and can cause serious health problems if consumed.

Beneficial features Despite the fact that russula is not one of the noble mushrooms popular among mushroom pickers, there is no doubt about their benefits. The pulp contains vitamins B1, B2, PP, C and E, and is also characterized by a sufficient amount of dietary fiber, unsaturated and saturated fatty acids, monosaccharides and disaccharides. A high content of potassium and phosphorus was noted.

Calorie content per 100 g of product is only 19.0 kcal.

Cooking methods Russulas are good boiled, fried, pickled and salted. They can be used to prepare a significant amount of tasty and healthy dishes

. Preparation should always begin with the preparation of the fruiting bodies, which must be thoroughly cleaned and, if necessary, soaked or pre-boiled.

It is recommended to prepare pickled russula for the winter as follows:
Pour 1 kg of clean and chopped mushrooms with water in the amount of 0.45 liters and boil for 15-20 minutes;
drain the mushroom broth and add a teaspoon of sugar, a tablespoon of salt, bay leaf and peppercorns; bring the marinade to a boil, add a glass of 9% table vinegar
and pour the broth over the mushrooms;

Boil the mushrooms for five minutes, then pour into clean jars and roll up.

Russula: preparations for the winter (video) Russulas salted “in a rustic way” are also very good. You will need a couple of kilograms of russula, two tablespoons of salt and fresh garlic. Peeled and well-washed russula should be placed in a clean bowl with the caps down, sprinkling the layers of mushrooms with a mixture of salt and chopped garlic. Salted russula should be placed in a cool place. The mushrooms will be ready to eat in about a week. Such cold appetizer retains aroma perfectly forest mushrooms

and is very suitable for any festive feast. Russula is the most common mushroom belonging to the Russula family. On this moment

The cap of russula can be spherical or bell-shaped. In mature mushrooms it is spread out or flat. Sometimes funnel-shaped with a curled or straight edge (some representatives have a ribbed edge). The skin color ranges from greenish-brown to red (in poisonous russula), dry to the touch, shiny or matte. Easily separated from the pulp (which is attached to some mushrooms). The plates are descending (free), adherent, of varying lengths, frequent (rare in some representatives), brittle. Their color varies from white to yellowish shades.

Russula mushroom has dense flesh, fragile in the stem. The color is white, changing when cut and as it ripens. The stem of russula is cylindrical, smooth, sometimes thickened at the base. The color is white (or to match the cap). The leg is hollow inside.

Russula wavy is an edible representative of Russula, growing in deciduous forests. It is distinguished by a purple cap with a depressed center. Sometimes there are yellow spots on the cap. The stem of the wavy russula is short, club-shaped, and white (cream) in color. The pulp is white, pungent in taste.

Russula pale green is an edible mushroom belonging to category 4. Its main difference is the color of the cap. It ranges from olive green to off-white shades with a faded center. At first, the cap has a hemispherical shape, but in mature mushrooms it straightens out. Slightly sticky to the touch, with a thin ribbed edge. The skin on the cap is easily separated from the pulp. The leg reaches 5 cm in length and 2 cm in diameter. It lives in deciduous and, less often, coniferous forests. Young mushrooms look like their poisonous relative, the toadstool. They can be distinguished by the absence of a volva or coverlet.

Russula is a mushroom belonging to category 3, considered one of the most delicious among russulas. It differs in the shape and color of the cap. Most often it has a hemispherical shape, sometimes wavy-curved. In wet weather it is sticky, in dry weather it is matte. The color is pinkish, brick-reddish, brownish-red. Often unevenly colored, with light spots. The skin is easily separated from the white pulp. The leg is short, up to 3-5 cm. It likes to grow in deciduous forests in well-lit places.

Russula is caustic (emetic) – poisonous mushroom, causing food poisoning. It tastes very bitter and contains the alkaloid muscarine, which causes collapse and breathing problems. IN large quantities- deadly. Fruits at the same time as edible russula, distinguished by a bright red, light red color of the cap. The edge of the cap is downward, blunt. The pulp is pinkish, with a bitter taste and fruity aroma. Grows near deciduous (sometimes coniferous) trees.

Photos of mushroom

In the photo, the russula is wavy, pale green, edible, caustic. The difference is mainly in the color of the cap. They bear fruit from August to September, in deciduous and, less often, coniferous forests. They grow solitarily, sometimes in groups. They bear fruit every year.

Good day. These mushrooms are known to everyone, even those who are not fans of “quiet hunting”. The name says a lot, but is it fair? Russula mushrooms, photos and descriptions of which will be given in the article, are the subject of today’s proceedings.

Russula belongs to the Russula family from the order Russula, in Latin russulus means reddish. This lamellar mushrooms in youth with a rounded cap, which gradually straightens as the fruiting body grows.

The leg reaches a height of 10 centimeters, without any growths like a ring or volva, most often cylindrical and only in some species slightly pointed. The plates of the fungus are dense, white or yellowish in color.

The flesh of the mushroom is dense and becomes brittle with age; it has a mild, pleasant taste, although some types of russula are caustic and are even considered poisonous.

If we briefly describe what russulas look like, they are multi-colored mushrooms on white stalks, rarely painted in other colors. By color scheme These cheerful mushrooms represent the whole palette of colors.

Hats are found:

light;
yellow;
pink;
red;
green;
blue;
purple;
black.

The size of the russula caps reaches 25 centimeters in diameter.

Quantity open views Russula is huge, Wikipedia gives the number - 257, 60 of which are found in Russia.

Russulas grow in deciduous, mixed and coniferous forests, forming a symbiosis with trees: from birch to spruce.

Types of russula mushrooms

Among the types of russula there are mushrooms that we do not call that. If you don't know, these include:

valui, or fists;
black podgrudki, or nigella;
blackening pods, or blackening russula;
white loading pads;
the loads are greenish.

The listed mushrooms are edible, but before eating it is recommended to soak them in two or three waters to avoid a pungent taste. In appearance and properties, these representatives of the fungal kingdom are similar to Milk mushrooms, although they belong to the Russula family.

Inedible

Let's note right away inedible species russula, of which there are not many. These mushrooms are not poisonous, but the bitterness they contain gives the right to classify them as conditionally edible. The pungent taste is removed by certain types of pre-treatment: soaking or boiling, but eating raw is out of the question.

The unifying quality of inedible russula, they are also incorrectly called false, their bright coloring seems to scream about danger. But as mentioned above, after appropriate processing, mushrooms are edible.

Edible

The rest of the mild-tasting russula can indeed be eaten raw, but do not do this because of possible confusion in the mis-grading of mushrooms.

Let's list the edible russula with a brief description:

Russula dishes

Russulas are used in all types of processing. There are many recipes for how to cook them: soups are good, these mushrooms are also tasty fried. They are also good when salted and pickled, especially when mixed with other representatives of the mushroom kingdom.

Salads for the winter are also prepared from these mushrooms: caviar and hodgepodge. And if you only brought a handful or two of russula from the forest, don’t be upset - treat yourself to a delicious omelet.